Why a garden stops the dinner battle

Curtis Stone shares tips for reducing teatime tears

If your kids erupt into Oscar-worthy dramatics the minute you try to add a new vegetable onto their dinner plate, take heart. Even top chefs still struggle as parents to get their kids to eat something different.

Michelin star chef, restaurateur, author and media personality, Curtis Stone is one of the best in the world, yet even he has to be strategic when it comes to vegetables.

But his secret weapon that he has used since his children Hudson (10) and Emerson (8), were toddlers isn’t in the kitchen. It’s in his backyard.

“I’ve had veggie gardens from when they were young and I’d take them out and let them know where their food comes from,” Curtis said.

“If they’re helping in the garden, then they have ownership over their food in some ways. I’ve found that once they’re involved in the growing process, and then also in the cooking process, they’re more willing to eat what’s on their plate as it’s already familiar.”

Think beyond the flavour

If you have ever had a child reject a slice of cucumber or a piece of pumpkin as soon as it touches their mouth, you’ll know how food feels is important.

“You can’t overlook texture,” Curtis said. “Not many kids like eating salads because it’s ultra crunchy. When you first start with foods, toddlers eat purees and then you slowly bring them into the world of different colours and textures.”

Another tip, said Curtis, is to mix vegetables with foods they already know and like, such as pasta.

“Introducing something new with something familiar is a good plan,” he explained. “If they like pasta for example, they’re used to the taste and texture of that, so add one vegetable to that – and the vegetable should be crunchy and nutritious, so don’t puree it.”

If your kids have a favourite meal that might not be particularly nutrient rich (chicken nuggets anyone?), then rethink how you could recreate a similar taste or texture – but make it healthy.

Meal planning with kids

Curtis said one of the best tips is to get your kids involved in the kitchen before dinner – first by choosing a dish to try, and then helping with the simple things, like chopping or, if they’re old enough, even frying (supervised of course).

“If you get kids involved in the cooking process, they’re proud and happy with what they make,” Curtis said. “As a parent, it’s hard because you’re busy and you put time into cooking something and it’s frustrating if kids don’t want it. Involving kids takes the pressure away, and there’s learning there.

“And, if you’re unsuccessful one night, say ‘Next time, let’s try something slightly different’.”

While he’s a world-renowned chef, Curtis still uses tricks he learnt from his mum when it comes to trying new things at dinner time.

“I’ve heard my mum say that hunger is the best source,” he said with a laugh. “And if you’re constantly giving kids options, like, ‘If you don’t like that, I’ll cook this …’ Don’t give your kids options. Just say, “This is what we’re having for dinner’.”

So, what is the best way for parents to start their own kitchen garden?

“The ultimate thing is a herb garden. It takes up hardly any space, children can grow and water them and realise that we eat plants!

“Parents will say, ‘My kids don’t eat herbs’, but there are so many herbs in things they do eat, like processed foods.”

And his final tip? Take it slow.